Description
Cranberry Orange Scones deliver that beloved Starbucks copycat flavor with tender, flaky layers bursting with dried cranberries and bright orange zest. Finished with a luscious orange glaze, these homemade scones are perfect for breakfast, brunch, or a cozy afternoon treat.
Ingredients
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2 cups all-purpose flour, plus ¼ cup for dusting
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3 teaspoons baking powder
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½ cup granulated sugar
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¼ teaspoon salt
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½ cup cold unsalted butter
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½ cup heavy cream
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¼ cup sour cream
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1 large egg
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1 teaspoon vanilla extract
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¼ teaspoon orange extract
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1 teaspoon orange zest (organic preferred)
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1 cup dried cranberries (craisins)
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⅔ cup powdered sugar
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1–2 tablespoons fresh orange juice
Instructions
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Preheat oven to 400°F (200°C). Line a rimmed baking sheet with parchment or silicone mat.
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In a large bowl, whisk together flour, baking powder, sugar, and salt. Cut in cold butter until pea-sized bits remain.
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In a separate bowl, whisk heavy cream, sour cream, egg, vanilla, orange extract, and orange zest until smooth.
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Gently fold wet ingredients into dry until just combined. Stir in dried cranberries evenly.
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Lightly flour work surface and transfer dough. Knead gently into a ball and press into ½-inch thick rectangle (6×10 inches).
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Cut dough lengthwise in half, then each half into three rectangles. Slice diagonally to make triangles.
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Arrange scones 1–2 inches apart on baking sheet. Refrigerate 30 minutes.
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Bake for 18–22 minutes until golden. Cool 5–10 minutes on baking sheet.
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Whisk powdered sugar with orange juice to make glaze. Drizzle over warm scones.
Notes
Keep butter cold for flaky layers.
Avoid overmixing to prevent toughness.
Adjust orange juice in glaze for preferred consistency.
Frozen cranberries can be used—thaw and pat dry first.
- Prep Time: 15 minutes (plus chilling)
- Cook Time: 20 minutes
- Category: Breakfast / Brunch / Snack
- Method: Baking
- Cuisine: American / Copycat